우릉쉥이(Cynthia roretzi v. Drasche)의 소화효소에 대하여 (제2보) Proteinase의 효소적 성질

• 영문명: Studies on the Digestive Enzyme of Cynthia roretzi V. Drasche. II. Some propeinic properties of Amylase.
• 발행기관: 대한약학회
• 저자명: 서석수(Suk Soo Suh) 양한석(Han Suk Yang)
• 간행물 정보: 『약학회지』제5권 제1호 (1960년), 51~55쪽, 전체 5쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1960.10.30

영문 초록

Some enzymatic properties of Cynthia roretzi V. Drasche (Korean: U-Rung-Shei) was studied by author. and obtained the following results; 1.The optimum pH of the digestive gland proteinase was 7.4~7.6 2.Activity of metallic ion on the proteinase showed the following order; 10-3 M. Mn++>10-3M. Co++>10-4 M. Mg++>10-2 M. Sr++ Inhibrtion of metallic ion on the Proteinase showed following order; 10-3M. Ag+>10-3M.cd++>10-3 M. Pb++>10-3 M. Zn++ 3.The digestive gland enzyme inactivated at 70oC, but no influence at 50oC. 4.When the enzyme Concentration increase 2times, and 3times, the enzymatic activity also increase, but not proportionally 5.The digestive gland Proteinase showed remarkably higher enzymatic activity than the intestinal Proteinase. 6.The digestive gland amylase brom the ascidion showed remarkably higher enzymatic activity than the heptaponcreatic amylase from shell fish (Turbo (Batillus) Cornutus Solander.)